Preparation

In a heavy saucepot over medium high heat, melt the butter and add the flour. Whisk together and cook for thirty seconds.

Add 2 cups milk, minced rosemary, and thyme and whisk until smooth. Add another cup of the milk (reserving one cup) and continue to whisk. Cook for approximately 5 minutes while whisking. The mixture will begin to get very thick!

Add the cheese and stir well so that the cheese melts evenly.

Add the salt, pepper and cayenne followed by the additional cup of milk and the pumpkin puree.